# Charred Sesame Mole Tacos

Mexican-Japanese Fusion recipe from Chef Jason McKinney, about 2 hours, serves about 4.

Make the sesame mole 1–2 days ahead and store in the fridge.

- Total time: about 2 hours
- Hands-on: about an hour
- Serves: about 4
- Level: Hard
- Cuisine: Mexican-Japanese Fusion

## Ingredients


### Sesame Mole

- 100g guajillo peppers, seeds and stems removed
- 120g peanut oil
- 90g green onion (white part)
- 30g garlic, minced
- 30g fresh ginger, minced
- 45g raw peanuts
- 45g roasted white sesame seeds
- 45g roasted black sesame seeds
- 60g gochujang
- 120g lard or clarified butter
- 950ml chicken stock or water
- 80ml apple cider vinegar
- 30ml soy sauce
- 60g dark brown sugar
- 28g dark chocolate (70% cacao)
- 60ml fresh lime juice
- Kosher salt, to taste

### Tempura Fish

- 500g fresh white fish fillets (snapper or sea bass)
- 150g all-purpose flour
- 75g cornstarch
- 200ml ice-cold water
- 1 egg yolk
- Pinch of sea salt
- 1.5L neutral oil for frying

### Assembly

- 12–15 butter or baby gem lettuce leaves
- 2 tbsp fresh cilantro leaves
- 1 tbsp mixed sesame seeds (white and black)
- 4 lime wedges

## Method

1. **Toast chiles.** Heat peanut oil over medium-high. Toast guajillo chiles 5 min until aromatic. Transfer to a bowl. Reduce heat to medium-low. Cook green onion, garlic, and ginger 2–4 min. Transfer to bowl.
2. **Toast peanuts.** Toast raw peanuts in remaining oil 6–10 min until dark golden. Transfer to bowl. Toast white and black sesame seeds until aromatic. Transfer seeds and oil to bowl.
3. **Blend mole base.** Combine all toasted ingredients with gochujang in blender. Blend until paste forms. Heat lard over medium-low. Fry mole paste 3–4 min until aromatic.
4. **Simmer mole.** Add stock, apple cider vinegar, soy sauce, brown sugar. Simmer 1–1.5 hrs until thickened. Cool slightly. Blend with dark chocolate until smooth. Stir in lime juice and season with kosher salt.
5. **Make tempura batter.** Whisk flour and cornstarch. Mix egg yolk and ice-cold water. Fold wet into dry — batter should be lumpy. Heat oil to 350°F (175°C). Dip fish pieces in batter, fry 2–3 min until golden. Drain on paper towels.
6. **Assemble tacos.** Spoon 25ml mole into each lettuce cup. Add one piece of tempura fish. Sprinkle with cilantro, sesame seeds, and lime zest. Serve immediately with lime wedges.

## Tools

- Large shallow pot
- Heavy pot or fryer
- Blender
- Slotted spoon
- Cazuela or medium pot

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/sesame-mole-tacos
By Chef Jason McKinney. Free to cook; please link the page when you share it.